It’s always refreshing to try something new in the kitchen and discover what you’ve been missing. We recently learned how to make perfect boiled eggs, for example, and they are 100% better than the over-cooked hard-boiled eggs of our past. Roasting fruit is another technique I’ve recently adopted. Once I started roasting more fruit to soften it for Elsie’s food, I realized just how much the roasting process brings out fruit’s sweetness, be it apples, strawberries, bananas, you name it. So the other day I decided to pop a bunch of apricots into the oven because they were not sweet at all and not enjoyable to eat (which is why I rarely buy them fresh just dried). It turns out that roasted apricots are awesome, and this simple change means I’ll be eating a lot more apricots going forward!
For starters, I pureed my roasted apricots and then swirled them into yogurt for breakfast — an easy win to get out of a breakfast rut. I’m thinking they’d also transform oatmeal and ice cream, make a tasty salad dressing, and be a delicious glaze for chicken…I have so many ideas. Whether you love apricots or have been on the fence about them like I have, give roasting them a try!
10 apricots, halved and pitted
Granola, homemade or your favorite brand
1. Preheat oven to 400 degrees. Place the apricot halves cut side up on a baking sheet lined with parchment paper. Roast for 20 minutes.
2. When the apricots have cooled, placed them in a food processor and drizzle with honey to taste (more if you like them sweeter, less if you like them more tart). Puree until smooth.
3. Scoop your yogurt into a bowl and layer with apricot puree, swirling to combine. Top with extra roasted apricots (if desired) and granola. Drizzle with extra honey.
*Store any leftover roasted apricots (halves or pureed) in a jar in the refrigerator.